| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Lu’s recipe, Mexican, Rice | 4 | Servings |
INGREDIENTS
| 2 | tb | Cooking oil |
| 1 | c | Long grain rice; not instant |
| 2 | Cloves garlic; pressed | |
| 1 | md | White onion; finely chopped |
| 3 | md | Tomatoes; finely chopped |
| 1 | Green chile; seeded and chopped | |
| 2 | c | Chicken broth |
| 1 | ts | Salt |
INSTRUCTIONS
1. In a large skillet, heat the oil and saute the rice over medium high heat until golden brown. 2. Stir in the garlic and the onions and saute unitl onion is golden yellow. 3. Stir in the tomatoes, broth and season with salt. 4. Bring to a boil uncovered, reduce heat to low, cover ans simmer for 15-20 minutes (Don't peek!) 5. Remove lid, toss with a fork to fluff and allow to sit for 5 minutes uncovered before serving. Recipe by: RecipeLu Posted to recipelu-digest Volume 01 Number 549 by RecipeLu <recipelu@geocities.com> on Jan 18, 1998
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”